2 tablespoons olive oil
3 cups sliced mushrooms
1/3 cup chopped onion
5 garlic cloves, minced
3 cups asparagus, chopped
1/4 cup vegetable broth or water
1/2 teaspoon dried oregano
2 15-ounce cans cannellini beans
1/4 teaspoon black pepper
2 ounces bread crumbs
1 tablespoon butter
1/2 cup grated Parmigiano-Reggiano cheese
1. Heat a skillet and add 1 tablespoon of oil, swirling to coat. Add mushrooms, onions, asparagus and garlic; sauté 8 minutes or until mushrooms are tender.
2. Add water; cook 3 minutes or until liquid evaporates. Stir in oregano, and beans; bring to a simmer. Reduce heat to medium, and cook for 12 minutes or until thick and beans are very tender. Stir in black pepper.
3. Preheat broiler.
4. Place breadcrumbs and butter in a food processor, and pulse until coarse crumbs form. Add the remaining 1 tablespoon oil and cheese to breadcrumbs; pulse until combined. Sprinkle breadcrumb mixture evenly over bean mixture. Broil 1 minute or until crumbs are golden brown.